Carrot and Zucchini Strudel

Heat the oil with 1 clove garlic in a large, nonstick frying pan over medium heat. Add the zucchini slices, and season with 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper. Stir well and cook for 5 minutes until the zucchini begins to brown. Add the broth, cover with a lid, reduce the heat to medium-low, and cook for 10 minutes more.
Remove the lid and cook another 5 minutes, until all zucchini are tender and some of the broth has evaporated. Use a slotted spoon to remove the zucchini and set aside to cool. Discard the remaining liquid.
Put the carrot slices into a heavy saucepan along with the butter, 1 clove garlic, 1⁄4 teaspoon salt, 1⁄4 teaspoon pepper, sugar, and 1⁄2 cup water. Cover and cook over medium heat for 25 minutes, or until the carrots are tender. Remove from heat and set aside to cool.
Preheat the oven to 375 degrees F.
On a floured board or countertop, roll the pastry dough out into a 10 x 15- inch rectangle.
Line a baking sheet with parchment paper and place the pastry on it. Cover the center length of the pastry (leave about 2 inches of pastry at the bottom and the top) with a layer of fontina, then half of the carrots, and then half of the Gruyere and Gorgonzola. Cover the cheeses with the zucchini and sprinkle with the remaining Gruyere and Gorgonzola. Cover with the remaining carrots and sprinkle the whole thing with Parmigiano-Reggiano cheese.
Fold the pastry dough over the filling, pinching the sides together to seal well. Fold the ends together also and pinch to close. Dilute the beaten egg yolk with 1 teaspoon water and brush over the top of the strudel.
Bake for 45 minutes, or until golden brown. Remove from oven, transfer to a serving dish, and serve hot, cut into slices.

Ingredients

Ingredients

Instructions

Notes

Nutrition